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Chef John Johnstone of <em>The Ritz Carlton</em> – Naples, FL
Chef John Johnstone

The Ritz-Carlton Naples
280 Vanderbilt Beach Rd
Naples, FL 34108
(239) 598-3300
Duet of Duck Leg and Breast
Chef John Johnstone of The Ritz Carlton – Naples, FL
Adapted by StarChefs.com
November 2006
The duck breast sears to a beautiful golden brown on StarChefs.com
The duck breast sears to a beautiful golden brown
A seared duck breast awaits preparation on StarChefs.com
A seared duck breast awaits preparation
Chef John Johnstone slices the duck breast on StarChefs.com
Chef John Johnstone slices the duck breast
The duck confit rests on red bliss mashed potatoes on StarChefs.com
The duck confit rests on red bliss mashed potatoes
The completed dish! on StarChefs.com
The completed dish!

Yield: 1 Servings

Ingredients:

    Celeriac Puree:
  • 1 cup celeriac, peeled and diced
  • 1 cup cream
  • 2 Tablespoons butter
  • Salt and pepper

    Maple Roasted Beets:
  • 3 baby beets, cleaned
  • 1 Tablespoon butter
  • 1 Tablespoon maple syrup
  • ½ cup chicken stock
  • Salt and pepper

    Red Bliss Potato Mash:
  • 2 red bliss potatoes, cleaned and halved
  • 1 Tablespoon buttermilk
  • 1 ½ teaspoon heavy cream
  • 1 ½ teaspoon butter
  • 1 clove roasted garlic
  • Salt and pepper

    Orange Gastrique:
  • 3 Tablespoons olive oil
  • Duck carcass, chopped
  • 1 cup brown sugar
  • 1 cup malt vinegar
  • 1 cup orange juice
  • 1 Tablespoon Gran Marnier
  • 1 cup duck stock
  • 1 Tablespoon butter
  • Salt and pepper

    Duck Breast:
  • 1 duck breast, trimmed
  • Sea Salt
  • Olive oil

    To Assemble and Serve:
  • 1 duck leg, confit
  • 2 ounces Celeriac Puree
  • 3 ounces Red Bliss Potato Mash
  • 3 orange segments, chilled
  • Chervil

Method:
For the Celeriac Puree:
Simmer the celeriac in cream and butter until tender, then blend together. Season with salt and pepper and reserve, keeping warm.

For the Maple Roasted Beets:
Preheat oven to 400ºF. Place the beets on a sheet pan with the butter, maple syrup and chicken stock. Season with salt and pepper and roast until tender. Peel the beets and reserve, keeping warm.

For the Red Bliss Potato Mash:
Boil the potatoes in water until tender. Mash with the buttermilk, cream, butter and garlic. Season with salt and pepper.

For the Orange Gastrique:
Heat the olive oil in a large sauté pan and caramelize the duck carcass until golden brown. Discard excess fat, then add the brown sugar and cook until golden. Add the malt vinegar, orange juice, Gran Marnier and reduce to a syrup. Finish with the duck stock and simmer for 1 hour. Finish with the butter, salt and pepper to taste.

For the Duck Breast:
Score the fat side of the duck breast in a criss-cross pattern. Sprinkle with the sea salt and sauté in olive oil, fat side down. Cook to medium-rare and allow to rest 8 minutes, then carve into thin slices.

To Assemble and Serve:
Place the duck leg confit on one edge of the plate. Place the celeriac puree and red bliss potato mash immediately to its side and top with maple roasted beets. On the other edge of the plate place the duck breast and top with orange segments and chervil. Drizzle the orange gastrique around the plate.



   
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